Instructions

Step 1: Prepare the Prawns

• Pat the prawns completely dry using kitchen paper. This step is important because excess moisture prevents the coating from sticking properly and can cause oil splatter while frying.
• Add the prawns to a bowl and season with salt and paprika. Toss well so all the prawns are evenly coated.

Step 2: Set Up the Coating Station

• In one bowl, add the all-purpose flour and crack in the egg. Whisk together until you get a smooth, slightly thick batter.
• In a second bowl, mix together the breadcrumbs and panko breadcrumbs.

Step 3: Coat the Prawns

• Dip each prawn into the flour-egg mixture, letting any excess drip off.
• Then transfer it to the breadcrumb mixture and press gently so the crumbs stick well on all sides.
• Repeat with all the prawns and place them on a plate while you heat the oil.

Step 4: Fry the Prawns

• Heat oil in a deep pan over medium heat. The oil should be hot but not smoking (around 170–175°C).
• Carefully add the prawns in small batches, making sure not to overcrowd the pan.
• Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
• Remove and place on a paper towel-lined plate to drain excess oil.

Step 5: Make the Sauce

• In a small bowl, mix together mayonnaise and sweet chilli sauce until smooth. Adjust the ratio to taste if you prefer it sweeter or spicier.

Step 6: Serve

• Serve the crispy popcorn prawns hot with the sweet chilli mayo on the side. They’re great on their own, with fries, or even tucked into wraps or tacos.

Tips for Best Results

• Always pat the prawns dry before seasoning to ensure maximum crispiness.

• Use panko along with breadcrumbs for a lighter, crunchier coating.

• Fry in batches to keep the oil temperature stable and avoid soggy prawns.

• These are best eaten fresh, but you can reheat them in an oven or air fryer to bring back the crunch.